The Sponge Method, aka Yeast Starter or Yeast Pre-Ferment, is a two-step mixing process in bread baking.
The first step is mixing the yeast with the liquid, and half the flour of the entire recipe/formula to create a thick batter, also known as the Sponge. The Sponge is then set aside to rise for a certain amount of time.
In the second step, the remaining ingredients of the recipe/formula are incorporated into the sponge. The dough is then kneaded and set aside to rise until doubled in size.
This two-step method helps to enhance the flavor of the bread and helps to create a lighter texture.
I used this particular sponge for a French baguette, which you will soon see. If you have any questions or have any knowledge to impart then bring it on!